Simmering

A simmer is a gentler form of cooking than boiling; however, it requires higher temperatures than poaching. Usually, simmers run from 180 degrees to 205 degrees Fahrenheit. This temperature range lies above the boiling point and produces large bubbles. To achieve a simmering state, first, bring the water up to the boiling point, and then turn down the heat. Food For Simmering: Rice, Meats, Soups and Stocks, Vegetables, Grains, and Legumes.

Showing: 1 - 10 of 10 Articles

Linguine alle Vongole

10 mins

Pasta Aglio e Olio

10 mins

Risotto alla Milanese

20 mins

Risotto al Frutti di Mare

20 mins

Risotto al Limone

20 mins

Risotto ai Frutti di Bosco

20 mins

Risotto al Gorgonzola

20 mins

Hi I'm Rebby!

At the age of 19, I embarked on a journey that would significantly shape my life. Fueled by curiosity and a sense of adventure, I set out to explore the world, ultimately finding myself in the enchanting landscape of Italy.

My blog isn’t just about sharing recipes; it’s about sharing the love affair that Italy, its culture, and its food have ignited within me.

Sharing the soul of Italy – one delicious dish, one at a time.

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Linguine alle Vongole

Pasta Aglio e Olio

Risotto alla Milanese

Risotto al Frutti di Mare

Risotto al Limone

Risotto ai Frutti di Bosco

Risotto al Gorgonzola

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